Dead Sea Salt For Cooking?
Dead Sea salts for cooking, also known as sodium bicarbonate, are a common ingredient in many recipes, but may not necessarily be the most beneficial. Although some of the salts properties, including its ability to neutralize acidity and water, are generally considered beneficial, there are some side effects that can come about when used improperly.
Not all salts in the world are created equal, and this fact may lead to confusion among cooks who are unfamiliar with the process by which salts are produced. The composition of each ingredient is determined based on the ratio of water to salt and the quality of the ore, or rock, that is mined.
In general, salt has two basic constituents: sodium and chloride. Sodium and chloride are key elements in neutralizing acidity and water.
The most common of these substances is sodium bicarbonate, or baking soda. The baking soda in your pantry is usually just salt or sodium chloride, the salt that is found in sea water. However, if the ore is particularly high in potassium, then potassium carbonate, also known as white granular, is added.
Salt is used in many different forms, including lotions, toothpastes, spices, and many more. Most are not healthy for human consumption, and the aforementioned activity of neutralizing acidity can be harmful. Several studies have indicated that sodium bicarbonate is carcinogenic, though other associations between a substances content and risk have not been proven.
Cooking that contains a high amount of sodium will reduce the content of potassium. Potassium is necessary for healthy muscle and nerve function and is needed to prevent frequent urination. Caffeine, which can be a problem for some people, is an excess of potassium. Added potassium can decrease cravings for caffeinated beverages and can promote weight loss.
Because of the toxicity associated with sodium bicarbonate, it should be used sparingly in recipes. Food preparation in general, including non-alcoholic beverages, should not be affected by the presence of sodium bicarbonate, but a small amount should still be included in the recipe.
A new type of salt for cooking has recently become available, known as Galvanized Salt. This compound can help to neutralize acids, and is considered an ideal addition to traditional salts.
The addition of Galvanized Salt to traditional salts is also safer, since it is not extracted from clay. It also helps to lower the acidity of dishes and add an additional element of flavor and color.
The addition of salt to recipes is generally frowned upon by many health experts, because many salted foods are unhealthy. Many companies use the availability of salted products to artificially raise their prices.
So, if you are unsure if a recipe calls for salt, simply ask your local grocer to give you the name of the product and the maximum recommended usage. A little research and persistence could result in a great meal without any surprises.